Dee Licious Bruschetta Food

BRUSCHETTA

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

BRUSCHETTA

Steps:

• In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly. Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread. To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

DEE-LICIOUS BRUSCHETTA

Steps:

• Mix all together and refridge at least 2 hrs, longer is preferable.
• Serve with fresh or toasted french bread.

TUSCAN TUNA BRUSCHETTA

Steps:

• Flake the tuna with a fork into a bowl, and stir in the onion, parsley, lemon juice, olive oil, thyme and pepper.
• In a separate bowl mix the hummus and sun-dried tomatoes together. Heat the broiler.
• Arrange the bread slices in a single layer on a cookie sheets. Broil 1 to 3 minutes on each side, or until lightly toasted.
• Top each toast with a layer of the hummus mixture and a small mound of the tuna mixture.
• Nutritional Information Per Serving: Calories 170; Total fat 7g; Saturated fat 1g; Cholesterol 5mg; Sodium 360mg; Carbohydrate 18g; Fiber 4g; Protein 10g; Vitamin A 4%DV*; Vitamin C 10%DV; Calcium 4%DV; Iron 10%DV *Daily Value.

DEE....LICIOUS DESSERT PIZZA PIE!

Steps:

• Preheat oven to 350°F.
• Place crust on pizza pan and bake until *almost* perfect (bottom should be getting firm).
• Remove from oven, and poke it with a fork all over to prevent bubbling.
• Top with pie filling of your choice (mixed berry, blueberry and raspberry are my favorites!) about 1-inch from the edge.
• Sprinkle granola over the top quite generously (but don't over do it!) breaking up really big chunks with your fingers (but still leaving it a bit chunky!).
• Prepare the icing accordingly so that you have a "just pour able" consistency (I make about 1/2 cup!) and drizzle as much as you would like over the top to the edges.
• Return pizza to the oven and wait for your creation to perfect itself (just until the filling is heated through).
• Remove from oven, slice into pie or square slices, and serve while hot (I always drizzle a little more icing over the top once it comes out of the oven, but that's just me!).

CANTALOUPE BRUSCHETTA

Steps:

• Slice cantaloupe into thin chunks about 2 inches square.
• Spread bread rounds with pesto.
• Using a vegetable peeler, slice cheese into 6 thick slices.
• Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
• Secure with wooden skewers or long toothpicks.
• Serve immediately.